Fall Apart Fork Tender Red Wine Braised Pot Roast over Creamy Cheesy Grits
If you’re a beef lover, you’re in for a treat!
Today, we’re diving into the world of comfort food with a classic dish that’s packed with flavor and sure to impress anyone at your dinner table.
This red wine braised pot roast is not just delicious; it’s also incredibly tender, falling apart with just a touch of your fork.
Pair it with creamy cheesy grits, and you’ve got a meal that’s pure heaven.
Let’s get started!
Ingredients Needed
- 1 (3-4 lb) beef chuck roast
- 1 bottle (750 mL) dry red wine (like Cabernet Sauvignon or Merlot)
- 1 box (32 oz) beef stock or broth
- 3 cloves garlic, peeled and left whole
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Salt and pepper to taste
- Olive oil for searing
- 1 cup corn grits (yellow or white)
- 4 cups chicken stock (for grits)
- 1 cup half-and-half (or whole milk/heavy cream)
- 1 cup shredded cheddar cheese
Step 1: Searing the Chuck Roast
Start by seasoning your chuck roast generously with salt and pepper.
Heat a bit of olive oil in an electric skillet or a heavy pot over medium-high heat. Once hot, add the roast to sear it.
Let it sear for about 5-7 minutes on each side until it’s beautifully browned.
Once seared, add the whole garlic cloves, rosemary, and thyme on top of the beef.
Now, pour an entire bottle of red wine over the roast and add the beef stock.
Step 2: Braising the Roast
Bring the mixture to a boil, then reduce the heat to low, covering the pot.
Let it braise for at least 2 hours. Check on it periodically to ensure it doesn’t dry out; if needed, add a bit more broth.
After 3 hours, check the tenderness of the meat. It should start to feel fork-tender.
At this point, you can add any vegetables if desired, or just let it continue to cook.
Step 3: Making the Cheese Grits
While the roast is braising, let’s prepare the cheesy grits. Start by bringing chicken stock to a boil in a separate pot.
Slowly whisk in the corn grits, ensuring there are no lumps.
Reduce the heat to low and cover, letting it simmer for about 30 minutes while stirring occasionally.
After 30 minutes, add in the half-and-half and stir well.
Finally, mix in the shredded cheddar cheese until melted and creamy.
Step 4: Finishing the Roast
Once the roast is tender, remove the herbs and garlic, leaving the garlic cloves to melt into the gravy.
Increase the heat to reduce the braising liquid, which will thicken into a delicious gravy.
To thicken the gravy further, prepare a cornstarch slurry by mixing cornstarch with cold water.
Whisk the slurry into the braising liquid until thickened to your liking.
Check the flavor and adjust seasoning if necessary.
Step 5: Serving
To serve, place a generous scoop of cheesy grits on a plate, topped with the fork-tender pot roast.
Drizzle the rich gravy over the top for an extra burst of flavor.
This dish is sure to impress your family and friends!
Enjoy your delicious fall-apart pot roast with cheesy grits!
